Beach Road Prawn Noodle House inspired 大虾米粉面汤

Another one for the journal:

Used Roland's recipe as a starting point for my stock. I followed it pretty closely in terms of weight of bones : spice ratio and the frying of the shrimp heads. But... 

• Did a 10hour boil. YES, DO THE 10 HOUR BOIL!!!! 
• Because I did a 10 hour boil, I didn't need to add caramel color. 
• Used roasted chicken bones (leftover from a roast chicken dinner weeeeeks ago) and it turned out great. Can prob use any boney chicken leftover or buy fresh chicken feet like he did in the picture. Using 1/2 of the recipe ratio, I managed to get 6 servings of concentrated stock. 
• Tied my spices up in a cheesecloth, which was a good move.
• Added 1 stalk of scallion
• Added shaoxing wine to the prawn head / shell frying process

Other notes: 

• Blanched pea shoots as topping. Rare pickup from the local farmer's market. Delicious. 
• Added 2 pieces of fish tofu / fish cake essentially. 
• Used fresh ramen noodles and rice vermicelli. Great combo/substitute. 
• Had some fried scallions leftover from a few meals ago and popped those on as a topping and it's definitely essential. Makes up for the lack of lard, teehee.
• Salt + MSG to season the soup when making the noodle soup.
• Perhaps instead of pork slices, mini pork ribs would be swell (for next time!) 

Overall, the flavor was bomb diggity. Probably the best 'local' food I've made so far. Pretty pleased with the results and proud of my efforts! Wahahah.